Boom Boom Crispy Grouper Tacos
60316 - 3 ea Flour Tortilla
43196 - 3 ea Grouper Tenders
57169 - 3 tbsp Ken's Boom Boom Sauce
88666 - 3 oz Napa Cabbage, cucumber, red onion slaw
88956 - 2 oz Pico de gallo
88054 - 1 ea lemon wedge
- Place fish in deep fryer until golden brown with an internal temperature of 145˚ F and drain.
- Place flour tortillas on flat top grill for 30 seconds on each side and remove to service plate.
- Fill each tortilla with 1 piece of fish, drizzle with 1 tablespoon of Ken's Boom Boom Sauce and top with 1 fluid ounce of Napa cabbage, cucumber, and red pepper slaw.
- Serve with a side of pico de gallo and a fresh lemon wedge.
Recipe sourced from Ken's